Chicken Pasta Casseroles

 Monterey Casserole

Ingredients:

• Pkg of spaghetti

• 4 cups chopped cooked chicken

• 16-oz sour cream

• 1 Can cream of chicken soup

• 1 Cup Milk

• Bag of Spinach

• 2 cups shredded Monterey Jack

• 5 cloves garlic minced

• 6 oz French Fried Onions

Instructions:

• Preheat oven to 325ºF

• Grease or butter 9×13 pan

• Cook & drain spaghetti al dente according to package

• In a large bowl, combine chicken, cream of chicken soup, milk, sour cream, spinach, cheese, garlic and French Fried Onions

• Stir in spaghetti

• Scoop into pan

• Bake uncovered for 50 mins

***

Mexican Alfredo Casserole

Ingredients:

1 (16-oz ) package penne pasta

4 cups cooked chopped chicken

2 Tbsp minced onion flakes

2 (15-oz) jars Alfredo sauce

1½ cups salsa

1 cup ricotta cheese

1 (1-oz) package taco seasoning

8oz Shredded Mexican Cheese Blend

Instructions:

Preheat oven to 350ºF. Lightly spray a 9×13-inch baking dish with cooking spray.

Cook pasta according to package directions. Drain.

Combine cooked chicken, onion, Alfredo sauce, salsa, ricotta cheese, and taco seasoning. Stir in cooked pasta. Spread into prepared baking dish.

Top casserole with mexican cheese blend.

Bake covered for 50 minutes

***

Pesto Chicken Pasta

Ingredients

• 1 tbsp olive oil

• 2 medium-sized chicken breasts, diced

• 3 cloves garlic, minced

• 4 cups water

• 1 lb rotini pasta

• 1/2 tsp salt

• 1 cup parmesan cheese, grated

• 1 (270mL) jar of store-bought pesto

• 1 red pepper, diced

• 1 small red onion, diced

• 1 head broccoli, chopped

Instructions

• Add olive oil, chicken, garlic, water and pasta to Instant Pot in that order, making sure most of pasta is submerged just below the surface of the water.

• Cook on high pressure for 3 minutes. Instant Pot will take about 15 minutes to preheat then the 3 minutes to pressure cook. Do a quick release of the pressure and remove lid.

• Stir in salt, parmesan cheese, pesto, red pepper, red onion and broccoli, mixing well. Place lid back on and let sit 10 minutes to steam the veggies.

***

Asopao de pollo

Ingredients

• 6 tablespoons olive oil, divided 
• 2 pounds skinless, boneless chicken thighs 
• 1 Tbsp Adobo seasoning (see below)
• 2 red bell peppers, thinly sliced
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped 
• 4 cups chicken broth 
• 2 (14.5-ounces) cans diced tomatoes
• 1/4 teaspoon crushed red pepper
• 1 cup rice
• 1 cup thawed frozen peas

Directions

• Season the chicken with the adobo seasoning.
• In large pot, brown chicken in 3 Tbsp oil then transfer to a plate.
• Add remaining 3 Tbsp oil to the pot, and cook bell peppers, onion, and garlic, for about 6 minutes. 
• Stir in the chicken broth, diced tomatoes (including juice), crushed red pepper and bring to a boil. 
• Stir in the chicken, rice, peas, cover and cook over low heat for 20 minutes.

Adobo Seasoning 

• 1 tsp salt
• 1 tsp paprika
• 1/2 tsp ground black pepper
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp chili powder

***